As I recently filled you in, I’m on a mission right now to keep The Hubs feeling full while watching his race weight as we continue the countdown to Boston. This task is far more difficult than one might expect; on one hand he is the most relentlessly driven, self-disciplined person I’ve ever met, yet on the other- as soon as it’s territory he doesn’t have to dominate (read: any and all of the choices on the food he consumes)- he very willingly relinquishes all control. Don’t read into this as a complaint, I take great pride in the fact that such a capable, intelligent person would entrust his diet to me fully. It does mean that I have a very important job.

It also mean that my phone features a constant feed of questions about what he can and cant eat. Which is pretty adorable:

A donut? Are you serious?

See… adorable.

In order to keep Mr. Adorable away from the donuts on the road to Boston, I try to send a variety of tasty, wholesome snacks along each day to help keep him feeling satisfied. Granola is the absolute easiest option since it can be consumed a variety of ways- dry as trail mix, sprinkled over yogurt or cottage cheese, layered over sliced bananas and fruit, or in a bowl with alt-milk and a spoon.

For me, granola is one of those foods it makes me sick to think of purchasing because the store bought versions are A) infuriatingly expensive in comparison to their raw ingredients and prep effort level, B) normally contain lots of unnecessary salt and refined sugar, and C) are always lacking just a little something that would make it exactly what you wanted… but that you could easily make at home in the perfect, custom manner.

Chances are, you have the basic raw ingredients hanging out in your pantry just waiting to be used. See what I mean:

2 cups whole rolled oats

1/2-3/4 cup nuts, coarsely chopped

1/4-1/2 cup seeds

1/3 cup dried fruit (coarsely chopped if using apples or apricots)

1/2 tsp of sea salt or kelp flakes

4-6 tbs of honey or maple syrup

2 tbs of coconut oil

From there you can get fancy with a pinch of this or a dash of that, but in the end it’s really all the same. It ends up being a great way to use up odds and ends in the pantry- which is far more eco-friendly and budget conscious than buying store bought.

Granola making (and consuming) rarely looks the same way twice in this household, but I do have a favorite framework I like to work around that includes lots of fabulous seeds and other little nuggets of scrumptious goodness. Give it a go in your kitchen, but don’t be afraid to change it up to your liking. And- MOST IMPORTANTLY- don’t turn it into something that necessitates a trip to the grocery store… use up what you’ve got in that pantry.

Unless, of course, you aren’t yet someone who stocks oats, seeds, and grade B maple syrup. In that case, get thee to the market PRONTO!

Homemade Oat and Seed Granola

2 cups whole rolled oats

generous 1/2 cup raw almond, coarsely chopped

1/4 cup pepitas

2 tbs salba

2 tbs black chia seeds

2 tbs quinoa (raw)

2 tbs golden flax seeds

2 tbs shredded, unsweetened coconut

1/3 cup dried cherries

1/2 tsp kelp flakes

1/2 tsp cinnamon

4 tbs grade B maple syrup

2 tsp local honey

2 tbs coconut oil, melted

slash of vanilla extract

splash of almond extract

generous pinch of sea salt

Directions: Preheat oven to 300 degrees F.

Combine all ingredients in a mixing bowl and, using a silicone spatula, toss well to incorporate. Spread on a baking sheet lined with parchment paper.

Bake for 15 minutes. Remove from oven, toss, and return to bake for 10-15 minutes more.

Allow to cool completely on baking pan before serving of storing.

*Frequency of tossing during cooking as well as length of cooling time will affect the size of your granola clusters. If you like chunkier granola, toss less and allow to cool completely undisturbed.

Here we are y’all… a month past Austin Marathon and I’m still avoiding writing about it. I’ll get there, but there are so many other things going one and the fact that it doesn’t really count as a race because I basically strolled through the second half makes it feel pretty unnecessary to even recap. Besides, I’m SO BEHIND on recipes right now it seems the recap will have to be squeezed in amidst far more interesting and yummy topics.

And, since I’ve currently got a backlog of recipes half written and ready to post, this is the perfect time to delay them further to write about what I’m making a this very moment in my kitchen. Obviously, that makes perfect sense!

Boston Marathon is just a month away, so logically The Hubs is facing an achilles injury with less than four weeks before he has to line up in Hopkinton. No bueno! Luckily, we’ve got a little time and a lot of awesome resources so we aren’t concerned. Who needs long road runs when you’ve got access to an AlterG and 3 hour aqua jogs (in a 25 meter pool none the less… The Hubs has deemed it the “actual insanity workout”)? Dedication and hard work trump perfect circumstances every time, mostly because perfect circumstances don’t exist.

What does this have to do with food? Major changes in training intensity this close to a race coupled with an injury mean we need to keep a careful eye on his weight and nutrition- even more than usual. Every calorie has to count big time in terms of nutrient density. Which means bye bye to refined carbs and the sugary treats that he loves to sneak! I have to make sure he is satisfied and nourished enough that he doesn’t have the desire to snag a candy treat when I’m not around.

It also means making dinners that can be packed up as lunches for the next day because I’ve got my hands full at night ensuring I pack the right combination of snacks to keep him full… but not too full.

Last week, I brought a tray of my made-over mac and cheese to my friend Laura’s house for a lunch playdate, and she served me a quinoa side dish very similar to the one I feature here that I promptly mixed in with my serving of mac- and it was delicious. I quickly realized that the concept of her quinoa side dish would be a versatile one that I could draw on for years to come. As I made my menu plan for the coming week, the memory of that little quinoa side kept shouting at me in my brain “Top me with ground beef and serve me over salad!”

If you’re a distance runner or endurance athlete, you’re probably pretty familiar with skillet style meals- brown some meat, dump in beans and tomatoes, and serve over rice. While easy, I’m not a huge fan because skillet meals lack texture or color interest- they are meals of necessity and not enjoyment. This beef and quinoa taco bowl is just as easy, but far more flavorful and offers levels of interest for your eyes and your palate.

I make my own taco seasoning, and you should too. Mine is spicier and smokier than the one my friend Laura makes and serves mixed straight into the quinoa , but that’s the beauty of making your own spice mixes- you can make them perfectly to your liking. I served the beef and quinoa over mixed baby herb greens, but you can just as easily use it to stuff an tomato, a pepper, or an avocado… or wrap it up in a spelt tortilla. Top it according to your nutritional needs and taste preferences- plain kefir (instead of sour cream), queso fresco, or diced avocado.

Homemade Taco Seasoning

2 tbs chipotle chili powder

1 tsp smoked sweet paprika

1 tsp garlic powder

2 tsp ground cumin

1 tsp oregano

1 tsp organic sugar

1 tsp Chihuahua de Mexico wood smoked salt

1/2 tsp smoked tomato powder

Directions: Mix all spices in bowl to combine. Store in an airtight container.

Directions: Rinse quinoa well and drain thoroughly. Bring veggie broth or water to a boil in a small saucepan. Add quinoa and I smashed garlic clove to the broth. Cover, reduce heat, and simmer for 15-20 minutes until most of liquid is absorbed. Remove from heat, uncover and fluff with a fork.

Thinly slice remaining garlic clove. Saute sliced garlic in a dollop of grapeseed oil for 2 minutes until fragrant but not browned. Over medium/medium-high heat, add ground beef and break up into large pieces. Add taco seasoning (add seasoning to taste, I like to start with 2 tbs) and cook through, breaking up into small pieces as you cook. If desired, season with additional salt while browning meat.

Line a colander with paper towels and pour in ground beef to drain off/ absorb any unnecessary fat.

In a large bowl, toss together quinoa, corn, onion, tomatoes, and cilantro. Squeeze lime juice into quinoa mixture and toss to mix thoroughly.

Serve quinoa on a bed of greens, topped with beef and additional toppings of your choice.

About eight years ago I was exposed to quinoa at Walt Disney World while staying at Animal Kingdom Lodge. Boma, the African buffet restaurant on property, served a hot quinoa breakfast porridge every morning and even without knowing its nutritional prowress I found it to be a delightfully tasty alternative to normal breakfast cereals. I knew I just had to have it as a morning meal option in my own home. Anyone who has been to WDW knows that they do customer service right so when I asked about how it was prepared, the chef provided me with the preparation method and recipe.

When I returned home, I did a little research on this mystery grain and quickly learned that it was quite the super grain. Along with preparing quinoa in the mornings I started seeking out other ways to enjoy it. At that point I was living in Houston and the fabulous Monica Pop would sell a red quinoa salad (that I have often tried to copy, yet have never managed to get quite right) at the T’afia farmers market that became a common staple for me. I also started making a quinoa and flax granola occasionally that- looking back- seemed very forward thinking despite the fact that my friends made fun of me for taking time to home make a seedy little granola. It’s probably one of the biggest contributors to my crunchy hippie reputation amongst my NFL dance friends.

By now I think most everyone is familiar with quinoa and has used it at least once in their kitchen- even if it’s simply been in place of rice as a side dish. And however you might use it, you’re doing your health some serious favors. Nutritional evaluations of quinoa lead most dietitians to classify it as a complete protein. It’s high in antioxidants, phytonutrients and the flavonoids quercetin and kaempherol- higher, in fact, than the celebrated cranberry. It contains eight essential amino acids yet is low in fat. It is gluten free. It’s easy to prepare and store for midweek meals. No wonder it’s considered the “Mother Grain.”

To be frank, practically the only way you can go wrong with quinoa is to pronounce it phonetically. Stop with the “kwin-oh-uh”… it pronounced “Keen-wah.”

These are perfect for my toddler’s snack during dance camp because they pack a protein punch! If you’re making them for adults, up the flavor factor by tossing in some additional baking spices. You can also toss in raisins to make them more similar to traditional granola bars for bigger kiddos.

Sunday morning, I woke up feeling icky! As can be expected when you have a toddler in the house, Baby Bird sensed this and decided to wake up extra early while Daddy was our for his long run and swim. She pampered me with lots of hugs and kisses- which I adore from my sweet girl- but she also wanted my undivided attention directed towards making character voices for all of her Mickey Mouse Clubhouse character dolls. Not exactly a relaxing moment of recovery. Though caffeine is normally avoided in our household, caffeine made a welcome appearance as I did my very best Goofy impersonation waiting for Daddy to make it home.

I do my best to be a super healthy gal, but sometimes this happens.

Since there is no such thing as a mama sick day, I knew I wasn’t going to get tons of rest which meant I needed to try to buy myself some time wherever possible. On top of that, I wanted to attempt to stay in my home in my yoga shorts, sweatshirt, compression socks, and totally-not-of-the-moment-for-a-30-plus-year-old-mother messy bun barring medical emergency or fire.

One problem- I needed to go to the grocery store. Aside from a major run on the market last week for end of the season peaches, I hadn’t purchased much produce lately as I was working through what he had in the fridge. I also haven’t gotten a CSA order in a few weeks since we have been in and out of town. And, thanks to feeling icky, I forgot to confirm this week’s Monday order so I wont start my week off with a rescue box of goodies.

Even if I had remembered to confirm my order I still would have been in a jam because Baby Bird has Mickey Mouse Dance Camp this week thus a yummy lunch that is both toddler friendly and toddler manageable must be packed for 5 days.

So my choices were a) go to the store b) make it work and get creative in the kitchen.

I’m sure someone is looking at that and thinking “hmmm… isn’t ‘c) send your husband to the store’ an option?”

In short- no.

No, it’s not an option. My husband is very helpful. He is very kind. He will shop for every item on our list. But he will also call me about each item as though I must guide him to the exact location for each and every thing like I’m the world’s only grocery Onstar. He is a perfectionist and wants to bring home exactly what I needed. But when I’m feeling bleh- done is better than perfect, so that was a no-go. Plus, his weekend time is far better spent loving on Baby Bird than going Whole Foods Orienteering.

Don’t fret! There’s a little something you should know about Jenn- cooking is almost like breathing to me. Seriously… if I haven’t cooked something recently it’s possible that I’m dead. Running, dancing, and cooking are cathartic experiences for me and since we don’t have a treadmill or a dance room at our house, a good deal of home time is spent in the kitchen having fun. And anyways, this past Thanksgiving when I was so sick with the “super flu” that I could barely stand up I managed to rally and cook a 5 course meal (in aseptic technique a la the science lab teacher I used to be) that I couldn’t even eat so feeling icky is just a minor bump when it comes to food action. I may train for marathons on the pavement, but I also train for moments like this in my kitchen. Trust me- there are at as many miles on my Kitchenaid stand mixer as there are on my most recent three pairs of Adidas Bostons combined!

But I digress. Back to the challenge at hand…

The produce situation was abysmal. There were some berries (score for lunch bag snacks!) and TWO ZUCCHINI left over from the previous evening’s zucchini pie. That’s it for fresh and seasonal. Sad.

Luckily, last week my sweet friend Laura and I were chatting about the big hits in our toddlers’ dining repertoire as we waited for our girls in toddler yoga and she happened to mention that her little one could always be counted on to eat quinoa patties. Quinoa patties are awesome because they are an easy “disposal” food for any leftover chopped veggies you have on hand as well as an ideal vehicle in which to hide nutrient dense greens that can sometimes be a struggle for picky eaters. Plus they freeze really well. I had totally forgotten about how great and easy they were and made a mental note to make some for Baby Bird soon.

Baby Bird still hasn’t quite grasped the hand placement for bridge!

Since we always have a plethora of quinoa on hand, soon became Sunday as I knew they would pack will in a toddler lunch and require no utensils. Quinoa patties were a perfect fit for some grated zucchini and they also gave me the opportunity to use up some leftover black beans and corn kernels from last Friday night’s Southwestern pizza.

I made a little more quinoa than I needed for the patties as well so I could whip up a batch of Cinnamon Quinoa Lunchbox Bars that could pack easily for snack time at camp as well as make an easy breakfast if I wasn’t in tip top shape by morning.

Instead of the usual round patties, I went for a Mickey Mouse shape. How fun will that be for Baby Bird when she eats her Mouseka-lunch at Mouseka-camp!?

The quinoa patty experience reminded me one of one of the biggest encouragements for starting this blog- remembering all the things I’ve done that I feel are worth repeating! On that note… thanks for virtually hanging out with me and helping to clear my never ending case of Mommy-brain.

Position a box grater over a kitchen towel. Grate the zucchini onto the towel. Gather the shredded zucchini in the towel and wring over the sink to remove excess liquid.

In a small mise en place bowl, mix flax meal and water and allow to congeal.

Heat olive oil in saute pan over medium high heat. Add onion and garlic and saute until translucent. Add corn, beans, and shredded zucchini and season with salt and pepper. Toss to incorporate and remove pan from heat to cool.

In a mixing bowl, lightly beat the egg. Add flax meal mixture, flour, and chives and beat once more to incorporate. Add the quinoa to the egg mixture. and mix. Turn the zucchini mixture onto a cutting board and roughly chop before adding to the egg mixture. Mix well to combine.

Spoon mix into cookie cutter

Line a baking sheet with parchment paper. Using a cookie cutter (Our Mickey Mouse cutter encompasses the combined area of a 3.5 inch biscuit cutter, so if you are making these for adults a round cookie cutter about 3.5 inched in diameter will work perfectly!) spoon the mixture into the cookie cutter until it fills the cutter halfway. Gently slide the cookie cutter off of the patty and repeat, making sure to space them out enough that you can flip them halfway through cooking with a spatula without disturbing the shape.

Remove cookie cutter carefully to maintain shape

Bake for 15 minutes. Remove from oven to flip and then bake for another 15 minutes, rotating the pan when you return it to the oven.

Makes about 16 patties (8 servings)

Question for y’all: Does anyone else have a great, easy tried and true recipe you wish you didn’t frequently “forget?”

I don’t know about you, but I grew up in a household whose carbohydrate consumption came from potatoes, white rice, white bread, and enriched wheat pasta. Who can blame my mom? She was feeding a family consisting of two carnivorous meataterians who abhorred cruciferous veggies and anything “new”, herself- a lifelong locavore gardener and diet dabbler, and me- an angsty teen vegetarian weirded out by beans- on a limited budget in a suburb where access to alternative choices was limited. As can be imagined in such circumstances, by the time I graduated from college the thought of consuming another baked potato or serving white rice next to baked chikin was enough to fully extinguish my appetite.

When I started branching out as an adult, I have to admit that it took a little getting used to when experimenting with grains that had actual flavor, complexity and mouth-feel. I wasn’t used to really having to chew carbs. Fast forward to the present and I’m pretty sure that at this point I could differentiate between most grains in a blind taste test based on texture and flavor (Uh oh… Did I just discover a new, lame party trick for myself!?)

I’m normally a Whole Foods shopper, but in the un-suburban Stepford-esque utopian community I live in there is a pretty fancy HEB supermarket within easy jogging distance so every once and awhile I will shop there with the Baby Bird especially since they installed a “Buddy Bucks” machine that gives kiddos points for every Buddy Buck they earn while being helpful shoppers (I don’t know for sure, but the CEO must have a toddler!). I’ve noticed that they have a pretty impressive bulk including nuts, spices, “healthier” treats, and grains. I’ve also noticed that normally the only people shopping the grains when I’m there is myself and the Bird who always points out to me that everyone else is “getsing the Sunny Fruits snacks” instead.

It’s human nature to default to the things we are most familiar with, so I can only assume that is what is happening with grains- if you’re not familiar maybe you avoid them!? That makes me sad because I LOVE grains, so I thought I’d start a little informal series spotlighting some really great grains.

Barley seemed like a great place to start because I made an awesome, easy meal with it several days ago. And because most people think of beer first when they think of barley which, even though great beer is awesomeness, totally sells barely short. In this recipe I used pearl barley which is refined slightly for quicker cooking time.

A bit about pearl barley…

Pearl (or “pearled) barley is a wheat free- but NOT gluten free– grain option. Pearl barley is barley that has had part of its outer bran layer removed along with the hull making it, technically, a refined grain. Barley however contains fiber throughout the entire kernel and not just the outer layer so it retains beneficial fiber and associated nutrients through processing. Pearl barley cooks much quicker than whole grain barley. Look for pearl barley that is tan in color as opposed to white to ensure it has retained some of its outer bran layer for maximum nutrient density.

While barley is boiling, diced tomatoes and peach. Strip thyme sprigs of their leaves and add to tomato/peach mixture. Add olive oil, minced garlic, and salt and pepper to taste. Toss to combine and coat.

Remember to carefully check the package on all foods you purchase and consume if you are excluding an allergen or ingredient from your diet. Just because the raw ingredient normally does not include an allergen does not mean that certain brands do not process or expose ingredients to allergens. Know your brands and their manufacturing processes!